Recipe courtesy of James MacKinnon and Alisa Smith, authors of the The 100-Mile Diet Book.
4 cups rhubarb, chopped
3/4 cup water
1/4 to 1/2 cup honey
1 cup whipping cream
1. Bring water and rhubarb to a boil. Cook on medium heat until the rhubarb has softened to a pudding thickness, adding water if needed.
2. Remove from heat and stir in honey to taste. Chill.
3. Just before serving, whip cream and just stir into rhubarb mixture.
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